Description
Delicious and rich Chocolate Hazelnut Thumbprint Cookies that combine a tender cocoa-infused dough rolled in crunchy hazelnuts with a luscious chocolate hazelnut spread center. These cookies are perfect for chocolate lovers seeking a delightful treat with a perfect balance of textures and flavors.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Coating and Filling
- 1/2 cup finely chopped hazelnuts (for rolling)
- 1/2 cup chocolate hazelnut spread (like Nutella)
- Extra whole hazelnuts (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy cookie removal and prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and light. Then, add the vanilla extract and mix until combined to develop a flavorful base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the cocoa and seasoning throughout the dough.
- Mix Dough: Gradually add the dry ingredients into the butter mixture, stirring until a uniform dough forms. Be careful not to overmix to keep the cookies tender.
- Form Cookie Balls: Roll the dough into 1-inch balls, then coat each ball by rolling it in finely chopped hazelnuts to add crunch and flavor. Place the coated balls on the prepared baking sheets spaced evenly apart.
- Create Indentations: Use your thumb to gently press an indentation into the center of each cookie ball, creating space for the filling after baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes, until set but still soft. The small baking time keeps the cookies tender with a slight chew.
- Fill with Spread: Remove the cookies from the oven and while they are still warm, fill each indentation with chocolate hazelnut spread. The warmth helps the spread soften and meld with the cookie.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets so they set properly before serving. Optionally, garnish with extra whole hazelnuts for presentation.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Rolling the dough balls in chopped hazelnuts adds texture and enhances the nutty flavor.
- Filling the cookies while warm helps the spread meld with the cookie surface.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
